Vegetarian White Chili Food

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

EASY VEGETARIAN WHITE BEAN CHILI

Steps:

• Heat a bit of olive oil in a 6-quart stock pot. Saute the garlic, bell pepper, and onion for around 5 minutes or just until tender.
• Add vegetable broth, cream cheese, white chili seasoning (or substitute seasonings), and green chilies. Cook for around 10 minutes on medium heat, stirring occasionally.
• Add beans and corn and season with salt and pepper. Cook an additional 5 to 10 minutes or until ingredients are heated through. Serve topped with your favorite toppings (e.g., sour cream, avocado, shredded cheese, olives). Refrigerate leftovers for up to 1 week.

VEGETARIAN WHITE CHILI

Steps:

• Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.
• Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.
• Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.
• In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.
• Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.
• Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.

CREAMY VEGETARIAN WHITE CHILI

Steps:

• In a large pot or Dutch oven, heat the olive oil and fry the onion over medium heat for 4-5 minutes until translucent.
• Add the garlic and green chili and continue to cook for another minute until fragrant. Stir in the ground cumin, oregano, and cayenne pepper and cook for 30 more seconds.
• Stir in the flour, then add half of the vegetable stock. Stir continuously until you have a creamy paste without any lumps, then add the rest of the stock.
• Add the beans and sweetcorn and simmer for 10-15 minutes. Stir in the lime juice and sour cream and season to taste. Serve with tortilla chips or cornbread and topped with extra lime wedges, sliced green chili, and a dash of sour cream if you like.

CREAMY VEGETARIAN WHITE CHILI

Steps:

• Heat olive oil over medium in a large stock pot.
• Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
• Add garlic and cumin and saute for another 30 seconds.
• Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.
• Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
• Stir in warm milk and let simmer for another 2 minutes.
• Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.

VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN

Steps:

• In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
• Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
• Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
• Add the jalapeno pepper.
• If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
• Simmer both versions for another 30 minutes uncovered.
• Serve with assorted toppings.

VEGETARIAN CHILI

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

VEGETARIAN WHITE CHILI

Steps:

• In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
• Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
• Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

VEGETARIAN WHITE BEAN CHILI

Steps:

• Chop 200g Onion, 200g Courgette, 150g Green Bell Pepper and 100g Mushrooms into similar sized small cubes. Also finely chop 20g Green Chilli.
• Add the veg to a large frying pan with 2 tbsp Vegetable Oil, 1 tbsp Sea Salt Flakes. Fry on a medium heat for 10 minutes until the veg has softened a little.
• Finely chop the stalks from 20g Fresh Coriander and add to the pan along with 2 tbsp Garlic Paste, 1 tbsp Cumin and 1 tbsp Lime Juice. Continue frying for 2 minutes.
• Drain and rinse 400g Tinned Haricot Beans and 400g Tinned Butter Beans by running them under the cold tap in a sieve.
• Add the rinsed beans to the pan along with 500 ml Milk and 1 tbsp Vegetable Stock Concentrate.
• Gently stir together and leave to gently simmer for 10 minutes.
• Meanwhile mix 1 tbsp Cornflour with a little water to make a slurry (thin paste).
• Add the cornflour to the pan and stir until fully combined and the sauce has thickened.
• Stir in 150ml Crème Fraiche and the remaining Fresh Coriander Leaves.
• Remove from the heat and serve.

WHITE CHILI(VEGETARIAN)

Steps:

• Place navy beans in a soup kettle.
• Add water to cover by 2 inches.
• Bring to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and discard liquid.
• Return beans to pan.
• Add water to cover by 2 inches.
• Bring to a boil, cover and simmer for 45 minutes.
• or until beans are tender.
• Drain and discard liquid.
• Set beans aside.
• In the same kettle, saute onions and garlic in oil until tender.
• Add soups, one cup water, potato, chili powder, bouillon and salt.
• Cover and cook over medium-low heat for 10 minutes.
• Add garbanzo beans, half and half and navy beans.
• Cook over medium heat for 10 minutes or until heated through.
• You could eliminate alot of time and just use canned navy beans.

WHITE BEAN CHILI

Steps:

• In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
• Add all of the spices and sauté for an additional 2-3 minutes.
• Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
• Add beans and continue to simmer lightly for 15-20 minutes.
• With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
• Fold in corn and cilantro and turn off the heat.
• Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.

VEGETARIAN WHITE BEAN CHILI

Steps:

• Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot.
• Saute until soft and fragrant - about 5 minutes. Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher - you just want them slightly squished, not mashed into a paste.
• Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and simmer uncovered for 30 minutes.
• Cool slightly and serve with your favorite toppings!

THREE PEPPER VEGETARIAN WHITE BEAN CHILI

Steps:

• Heat olive oil over medium heat in a dutch oven or large pot.
• Add onions, poblano, and red pepper to pot. Saute vegetables until softened and starting to brown.
• Mix garlic, jalapeño, chili powder, cumin, and salt into veggies. Cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
• Add broth, beans, tomatoes, and corn to pot.
• Bring to a boil, then reduce heat to a simmer. Simmer until veggies are soft and chili is thick, about 25 to 30 minutes.
• Remove from heat and adjust seasoning with extra salt, if desired.
• Serve hot, topped with sour cream, chopped avocado, and cilantro. Enjoy!

VEGETARIAN WHITE CHILI

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring often, until softened, about 6 minutes. Add chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, broth, green chiles and salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft, about 20 minutes. Remove from heat and stir in lime juice. Serve with desired toppings.

VEGETARIAN WHITE BEAN CHILI

Steps:

• Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
• Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
• Saute for 7 minutes, stirring frequently.
• Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
• Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
• Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!